Scallops with ramsons and wild boar bacon

Scallops with ramsons and wild boar bacon

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Commonly called wild garlic, wide-leaved aromatic ramsons are gathered from woodlands during early spring before they flower. On the menu, they are called ramsons to distinguish them from hedgerow garlic and three-cornered garlic, which also go under the generic term ‘wild garlic’. Peter Gott of Sillfield Farm in Cumbria supplies our wild boar streaky bacon, which is top-notch stuff.

Ingredients

Quantity Ingredient
16-20 medium hand-dived scallops, cleaned, left in the half-shell
8-12 rashers streaky wild boar bacon
150g butter
salt
freshly ground black pepper
2 handfuls ramsons

Method

  1. Remove the scallops from their half-shells and set aside. Warm the shells in a very low oven or somewhere similarly warm.
  2. Cut the bacon into rough 5 mm dice and cook gently in a dry frying pan for 3–4 minutes until lightly coloured. Remove the bacon from the pan with a slotted spoon, keeping the fat in the pan.
  3. In a clean heavy-based frying pan, heat half of the butter. Season the scallops, add to the pan and fry over a high heat for a minute on each side until nicely coloured.
  4. At the same time, melt the rest of the butter in the pan with the bacon fat and heat until almost foaming. Add the ramsons and cook for about 20 seconds until wilted, turning them with a spoon so they don’t colour. Divide the ramsons between the scallop shells.
  5. Lay the scallops on top of the ramsons. Toss the bacon into the butter remaining in the scallop pan, warm quickly, then spoon over the scallops and serve straight away.
Tags:
Hix Oyster & Chop House
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